Chicken Avocado Wrap
Hearty, filling and full of fiery flavor, these chicken avocado wraps are perfect for a weekday lunch or a quick and easy dinner. Dovetailing Tip: Cook enough extra chicken to have 2 cups leftover to use on day 4 in Easy Chicken Enchiladas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 105
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 105
2 chicken leg quarters, skin removed
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped onions
1/2 teaspoon ground cumin
1/8 teaspoon salt
Dash cayenne pepper
1/2 medium ripe avocado
2 tablespoons lime juice
4 whole wheat tortillas (8 inches), warmed
Fresh cilantro leaves, optional
Directions:
In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook until a thermometer inserted in chicken reads 180°, stirring occasionally, 25-30 minutes.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until the sauce is thickened, 8-10 minutes.
Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
Source: tasteofhome.com
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until the sauce is thickened, 8-10 minutes.
Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
